I made a big old batch of this grain free granola (and refined sugar free). It didn’t take off with much of anyone in the house (I like quinoa in things but not really as the main ingredient). Thinking I could use it for something someday, I put it in a plastic gallon bucket and stuck it in the freezer. Flash forward to today, I am getting ready to have snacks and food for our Classical Conversations Meet up and I am out of sprouted kamut flour (one of my main ingredients for healthy cookies). Knowing it would take me another 48 hours to make more, I scoured the freezer in search of random bits and pieces of g/f flours and ingredients. I came up with coconut flour, eggs, shredded coconut, and the quinoa granola. Grinding the granola into a mealy flour, I had just enough for some cookies. I try to use 4 cups of a nutrient dense flour (like sprouted kamut) and 2 cups of a nut flour. This is most economical for our large family. Sprouting my own grains not only minimizes the gluten and anti-nutrients in the grain, but it also is way cheaper than buying them online. Nut flours are a bit more costly, so I try to be more conservative with them. At any rate, the end result was a brownie-like consistency with just enough structure to make them into cookies. Here’s my best estimates of what I did:
Granola Chocolate Cookies (grain free)
yields enough for my family for 2 days
- 1 cup pastured butter
- 1 1/2 cup sucanat
- 1 tsp baking soda, aluminum free
- 1 tsp Real Salt
- 1 TB vanilla extract, homemade if you have it
- 4 pastured eggs
- 1/2 cup cocoa powder
- 3 droppers vanilla stevia (or pinch of powdered stevia)
- 4 cups blended granola (grain free recipe above)
- 1/2 cup coconut flour
- 2 cups shredded coconut
- 1 cup dark chocolate chips
- Grind up granola in food processor or Blendtec.
- In mixer, add butter, salt, soda, vanilla, stevia, and eggs – one at a time.
- While mixer is running, slowly add cocoa, granola, and coconut flour.
- Add shredded coconut 1/2 cup at a time and watch your consistency – I add just enough to make it start to ball up into cookie like dough.
- Stir in chocolate chips.
- Bake in a preheated oven at 375 for about 10-12 minutes, depending on your oven.
Side note: I like using the shredded coconut as a thickener of sorts, kind of like you would use oats in a cookie recipe. And if you keep your coconut in the freezer, the coldness will help harden up your cookie dough, making it easier to spoon out. Hope you enjoy these as fast as my kids did!